For the best results, choose a dark, richly flavored mushroom, such as cremini or portobello, to make this risotto. Leftovers can be shaped into patties, coated with fine bread crumbs and pan-fried.
Preparation Time10 min
Cooking Time40 min
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe CourseHot Appetizer, Main Course
Dietary ConsiderationEgg-free, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCreamy, Rich, Savory, Umami
- 4 tbsp vegetable oil
- 1 onion, chopped
- 2 cups arborio or carnaroli rice
- 6 cups vegetable stock or water, kept simmering
- 4 tbsp butter, diced
- 1 lb (450g) cremini mushrooms, sliced
- ½ cup freshly grated Parmesan
Heat the oil in a large, heavy saucepan over medium heat. Add the onion and fry for 5 minutes or until golden, stirring occasionally. Add the rice and stir for 2 minutes.
Gradually add the stock, about ½ cup at a time, stirring constantly, waiting until it is absorbed before adding more. Continue in this manner for 25 minutes or until the rice is barely tender and has a creamy consistency, adding water if the stock has run out.
Meanwhile, melt the butter in a pan over a medium heat. Add the mushrooms and cook, stirring frequently, for 10 minutes or until the mushrooms have browned and the liquid evaporates.
Stir the mushrooms into the rice and turn off remove from the heat. Stir in the cheese and serve immediately.
Porcini Mushroom Risotto: Cover ¾ oz (20g) dried porcini mushrooms with boiling water and let stand for 20 minutes, Strain through cheesecloth, stirring the soaking liquid into the vegetable stock. Use in addition to or in place of the cremini mushrooms. (Do not sautè the soaked dried mushrooms.)
2008 Dorling Kindersley